Name: Rhubarb & custard muffins
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: ½ Roasted rhubarb (see 'goes well with', below); 140g light muscovado sugar; 75ml vegetable oil; 1 egg; zest 1 orange finely grated; 284ml carton soured cream; 300g self-raising flour; 8 tbsp ready-made thick Devon custard from a carton; golden caster sugar for sprinkling

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Rhubarb & custard muffins

Rhubarb & custard muffins

Good Food team

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Serves 12

More effort

Total time: 40 mins

Ready in 35-40 mins, plus roasting rhubarb

A star rating of 3.4 out of 5.11 ratingsRate

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A scrumptious combination with a surprise filling

Freezable

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Roasted rhubarb

A star rating of 4.3 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

½ Roasted rhubarb

(see 'goes well with', below)
140g light muscovado sugar
75ml vegetable oil
1 egg
zest 1 orange

finely grated
284ml carton soured cream
300g self-raising flour
8 tbsp ready-made thick Devon custard

from a carton
golden caster sugar

for sprinkling

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Nutrition: per muffin

kcal266
fat12g
saturates4g
carbs38g
sugars18g
fibre1g
protein4g
salt0.3g

low

Method

step 1

Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
step 2

Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.

Recipe from Good Food magazine, May 2005

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A star rating of 3.4 out of 5.11 ratings

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